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Raw Mango Pachadi for Tamil New Years Day in a brass bowl with a tempering of chilies and mustard seeds and garnish of Neem flowers
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Raw Mango Pachadi with Neem Flowers - for Tamil New Year

Raw Mango Pachadi is specially prepared on Tamil New Year's Day. Seasonal unripe mango, fresh neem flowers, chilli and Jaggery are cooked together and the sweet, sour, hot and savoury flavours meld into this delectable traditional and rustic stew.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 1 cup
Author: Sujata Shukla


Cooking the Mango

  • 2 cups raw mango pieces
  • 1 ½ cups water
  • teaspoon turmeric powder
  • ½ teaspoon salt or to taste

Dissolve the Jaggery

  • 1 ½ cups jaggery
  • 1 cup water

Thickener For the Pachadi

  • 1 teaspoon rice flour
  • 2 teaspoons water


  • 2 teaspoons Sesame oil / gingelly oil
  • 1 teaspoon Mustard seeds
  • 1-2 Green chillies or red chillies as preferred


  • 1 teaspoon ghee
  • 2 teaspoons fresh neem flowers


  • i. Slice mango into even sized pieces, or grate the mango. I keep the peel intact but this makes the cooking time longer, so if you want you may peel the mango and then slice it. Heat water (quantities are in instructions above for cooking the mango) and add the slices of mango. Add turmeric and salt, stir. Bring to a boil and then simmer till the mango is soft and cooked. (about 20 -30 minutes, maybe more if the peel is retained). Once the mango is cooked, if there is water above the level of the mango, boil it away.
  • Meanwhile, heat the water (quantities in instructions above for dissolving jaggery). Break the jaggery into small chunks and add. Stir till the jaggery dissolves (about 5 minutes). Switch off the stove. Filter to remove any impurities, and keep aside till the mango is cooked.
  • Add the dissolved jaggery to the cooked mango. Stir well. Boil on high for 5 minutes or till the mango stew is thick, stirring frequently so that it does not 'catch' at the bottom of the pan and burn. The colour of the pachadi will darken as it cooks. The darker the jaggery, the darker the pachadi will turn. Dissolve rice flour in water and add, to thicken the raw mango pachadi. Stir and cook for 2-3 minutes more. Remove from the stove and transfer to a serving bowl.
  • Heat oil and add mustard seeds. Once they burst, add green chilli slices. Pour the tempering onto the raw mango pachadi.
  • Heat ghee and fry the neem flowers on low flame, till they darken to a rust brown or dark red. Pour the flowers over the pachadi. Serve with rice and sambar, rasam and portal. I like it with dosa and chutney too.